Foxtail Millet Dhokla is an easy and healthy steamed breakfast or a snack recipe that is made using millet and split black gram. This dhokla can be enjoyed as a meal, packed in your kid’s lunch box or good as travel food or as a party appetizer.
Millet is a small round whole grain widely grown as cereal crops or grains for fodder and human food. Commonly grown in Asian countries and it is a major crop in India.
Millets are naturally gluten-free and a good replacement for rice. It is said that one should incorporate millets into our everyday diet. I like to incorporate different millets into our daily diet.
Also, it should be noted that some millets are good when eaten according to season. So Bajra (Pearl Millet) is best during winters and Jowar (Sorghum) is good during summers. Then Finger millet (Ragi) can be consumed all year round. Certain millets like Barnyard millet (Sama) are consumed more during Vrat or Navratri days. Though it can be consumed all year round.
Bajra Recipes I have shared earlier are
- Bajra Idli (Steamed Pearl Millet Savoury Cakes)
- Bajre ki Tikki (Peal Millet cookies)
- Bajra and Split Green Moong Dal Khichdi (One pot meal in Instant Pot or Pressure cooker)
- Bajre ka Bhat (made only using Bajra a winter delight)
- Stuffed Bajra Paratha best consumed with Ghee, Jaggery and Pudina Raita
Jowar recipes on my blog are
I do make Jowar dosa and idli too, have yet to share. Hopefully someday. With Sama or Barnyard Millet, I make Idli, dosa or this Navratri favourite, Vrat ke chawal or Samak Rice Khichdi.
Ragi is an all-time favourite and I consume it a lot.
Few Ragi Recipes are
- Ragi Roti (Finger Millet Flatbread)
- Instant Ragi Idli
- Ragi Idli using whole seeds
- Sugarless Ragi Ladoos
- Instant Ragi Dosa
- Ragi Banana and Dates Smoothie
- Egg-less, Butter-Less Chocolate Ragi Banana Cake
- Gluten-Free Ragi Mudde
Recipe process of Foxtail Millet Dhokla
This Dhokla is made by fermenting the batter made from Foxtail millet or kangni or kakum as called in Hindi and Split black gram dal (urad dal). One can make an Instant version too, by adding Eno or Fruit Salt. I prefer to make it naturally fermented.
Millet and dal is soaked for 4-5 hours and then it is grinded to a smooth batter. Curd is added to help in fermentation, and the batter is allowed to ferment for 7-8 hours.
I make this dhokla in 2 ways. At times I keep it simple. Just the fermented batter with some salt. Sprinkle some black pepper or red chilli powder on top and steam it.
Other times, I add some sugar, coriander powder, green chilly and salt and then steam it. Both taste delicious. This goes best with any types of chutney. I love to enjoy this with Farali Peanut Chutney.
Alternative If Batter is not fermented
If your batter is not fermented, just add half a teaspoon of eno or fruit soda to your 1 plate batter. It will help puff up the dhokla. To ferment batter naturally follow the steps mentioned in this post, Fermenting Idli Dosa Batter in Cold climate. I am sure you will be able to ferment the batter successfully.
Thickness of the Dhokla
One can make this dhokla thick or thin as per their liking. I prefer to make both. Just when you make thick, it would take 5-6 mins more of steaming time.
Can this be Vegan?
I have added a bit of homemade yogurt in this ferment which is not Vegan. However, you can add any vegan yogurt or simply skip the yogurt to make it Vegan.
Other Millets one can use to make Millet Dhokla
Any type of millet should work in this recipe. My best bet would be to use Kodo Millet, One can use Kodo Millet, or Barnyard Millet (Samai) or Shorgum(Jowar).
If you are looking for more dhokla recipes, check the below
- Instant Khaman Dhokla
- Instant Rava Dhokla (Steamed Savory Semolina Cake)
- Farali Kuttu aur Singhara ka Dhokla (Buckwheat And Water Chestnut Flour Steamed Cake)
Ideas for Lunch Box? Download our Free Lunch Box Plan
Foxtail Millet Dhokla
- Steel Plate for Steamer
- 1 Cups Millet
- 1/3 Cup Split Black Gram
- Salt to taste
- 2 tablespoon yogurt/Curd
- 1 teaspoon Sugar
- ½ Teaspoon Turmeric Powder
- 1 tablespoon chopped coriander
- 1-2 green chillies chopped
- Black pepper/Red chilli powder to sprinkle on top
- 1 tbsp oil
- 1 tsp sesame seeds til
- 1 tsp mustard seeds rai
- a pinch of asafoetida
- 8-10 curry leaves
- Clean and rinse the millet and split black gram.
- In a large bowl, soak it in enough water for 4-6 hours.
- Drain the water and give it a quick rinse.
- Now grind the batter to a smooth and thick consistency.
- Add the yoghurt, salt and mix everything.
- Let the batter ferment overnight.
- If using Option1, add all the ingredients, i.e. Sugar, Turmeric powder, corainder and green chillies and give a quick mix.
- In a steamer or wide pan put some water to boil. (About 2 cups of water)
- Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
- It can be wider than 8 inches or smaller. Be sure to divide the batter accordingly.
- So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
- Put the plates without the batter in the steamer.
- If you are making in batches, divide the batter accordingly.
- Once the water starts boiling, add the batter to plates.
- If using option 2, Sprinkle with black pepper poweder or red chilli powder or leave it as is.
- Cover and steam for 10-15 minutes.
- Once done remove and let it cool for 10 minutes.
- After 10 minutes, cut the dhokla into the desired shape. Do not remove it from the plate yet, if you are doing the tempering.
For the tempering
- Add oil in a pan.
- Once hot add in asafoetida, mustard seeds, sesame seeds and curry leaves.
- Let it splutter.
- Spread this mixture over the prepared dhokla.
- Serve it with mint or coriander chutney.
- One can make an Instant version too by adding eno. In that case, the batter need not be fermented.
- If using Eno, Once the water starts boiling, add1/2 tsp Eno in half the batter. If you are using the whole batter at once, add 1 tsp eno.
- Do not add eno to the whole batter if you are making it in batches. Eno should be added to the batter just when you are ready to steam.
- Thickness of the dhokla can be adjusted.
- If you have leftover, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. (I would say this is one of the best ways to enjoy them with a cup of tea)